North American Fruit Explorers mailing list at ibiblio

["Lon J. Rombough" <lonrom@hevanet.com>]

I've grown Crandall for a long time, and Sam tells it just the way I do it,
even in Oregon.  The longer you let them hang, the sweeter they get.  And
the productivity is consistently high as long as you remember to keep up the
renewal pruning so the wood is never more than about three years old.
-Lon Rombough
Grapes, writing, consulting, more, plus word on my grape book at
http://www.bunchgrapes.com

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>From: Sam Brungardt <samb@pop.isd.net>
>To: nafex@yahoogroups.com
>Subject: Re: [nafex] Crandall Currant ripeness
>Date: Wed, Aug 1, 2001, 8:26 PM
>

>Ginda, in western Kansas we used to pick the wild buffalo or clove 
>currants (of which Crandall is a selection) when they were soft and 
>dark, purplish black.  They will hang on the bush for some time, and 
>should be quite sweet when fully ripe.  We picked any green or red 
>fruit along with the ripe fruit, and used it mixed with the ripe 
>fruit in pies and for jelly.  It gives some zing to the flavor of 
>pies and helps the jelly jell.  Warm buffalo currant pie served with 
>vanilla ice cream is hard to beat!
>
>>When is the best time to pick Crandalls?  I've never had a big enough
>>crop before for this to be an issue, but I have quarts of berries
>>hanging on the bushes.  Most are black, some are nearly there, some are
>>still kind of green.
>>
>>Are they best when they first turn black?  After a couple of days?  Can
>>they all be picked at once or should I pick as each one ripens?
>>
>>This year's berries seem much larger but less intensely flavored than my
>>last crop (two years ago.)  Do they get bland when they get too big, or
>>are these under/over ripe?
>>
>>Thanks,
>>Ginda Fisher
>>eastern Mass, zone 6
>>
>>
>>
>>
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